How to Clean Wood Cutting Boards

Prevent bacteria from spreading among foods by cleaning your cutting board after each use.

A wooden cutting board is an asset to any kitchen. It is durable and will last for many years if properly cared for. It is important to clean cutting boards properly to ensure that bacteria is not spread from cutting various foods on the board. The porous nature of a wood cutting board allows bacteria to penetrate the wood. If you are using your wooden cutting board for cutting meats, as well as other foods, it is especially important to sanitize cutting boards after use to prevent bacteria from the meat from spreading to other foods.

Things You'll Need

• Water
• Dish soap
• Rags
• 1 tbsp. chlorine bleach
• Lemon juice
• Empty spray bottle
• Table salt

Instructions

General Cleaning

1. Fill your kitchen sink half full with water as hot as you can stand it. Add a few squirts of dish soap and use your hands to mix the soap and water.

2. Put the cutting board into the sink. Wash the wood cutting board with a rag and the soapy water.

3. Rinse the board well with warm water and dry thoroughly with a clean rag before storing.

Sanitizing Wood Cutting Boards

1. Wash the cutting board in the sink with hot, soapy water. Rinse well with warm water.

2. Fill the kitchen sink with 1 gallon of hot water. Add 1 tbsp. chlorine bleach to the water.

3. Soak the cutting board in the bleach water for about 10 minutes. Rinse the board with warm water and dry thoroughly before storing.

4. Wash wooden cutting boards with lemon juice for an alternative sanitizing method. Pour some lemon juice into a clean, empty spray bottle and spray down the cutting board.

5. Sprinkle a generous coating of table salt over the lemon juice. Let the mixture sit on the board for five minutes before scrubbing with a clean rag.

6. Rinse the cutting board with warm water and dry it thoroughly.

Tips & Warnings

• Use the general cleaning method after using your wood cutting board for fruits, vegetables, breads and other foods that do not spread bacteria. Use the sanitizing method for cleaning wooden cutting boards after cutting meats.

• Moisten a paper towel with olive oil and wipe down the cutting board after cleaning or sanitizing. The oil will protect the board from future stains and rehydrate the wood.

• Wear rubber gloves when cleaning with chlorine bleach.

• Never mix bleach and ammonia or products containing these ingredients. This mixture produces toxic fumes.

References

• United States Department of Agriculture: Cutting Boards and Food Safety